The Veggie Sisters

Νόστιμες και υγιεινές χορτοφαγικές συνταγές
Χορτοφαγικά μπιφτέκια με καστανό ρύζι κ παντζάρι και μωβ ρύζι στο τηγάνι!
Appetizers - sides Main dishes Pasta - Rice - Grains

Vegan beetroot brown rice patties and purple rice!

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Για την συνταγή στα Ελληνικά πατήστε εδώ

The dishes I am sharing with you today were made last Friday for my husband who was away for a week. So I wanted to make something special for him! I improvised two recipes and fortunately he loved them both. You see he is a beetroot fan and therefore loved my choices! I paired brown rice with beetroot and made two combinations: beetroot patties and beetroot rice. Brown rice has undergone the minimum of processing, therefore contains many nutrients and is far better than the white one. It is rich in protein, fiber, calcium, magnesium and has a low glycemic index. Although it is much healthier, we prefer white rice because it is promoted and it is cooked faster than the white one. We should be more careful with what we eat and opt for the best! Products that have undergone no or small processing are more” alive” and beneficial for us! At the online delicatessen of Yolenis you can find a vast variety of top regional greek products that are healthy and yummy as well! For non vegans I would recommend to accompany these dishes with feta. It goes perfectly with beetroot.
Have a lovely month, my dear friends!

 χορτοφαγικά μπιφτέκια με καστανό ρύζι κ παντζάρι
Χορτοφαγικά μπιφτέκια με καστανό ρύζι κ παντζάρι και μωβ ρύζι στο τηγάνι!

Ingredients for 7-8 patties:
250 gr. beetroots, cooked
1 cup mushrooms
1 ½ cup  «Aheloos» brown rice, cooked
1 cup oats
1 small red onion
1 garlic clove
1/4 cup mint
2 Tbsp pine nuts
3 Tbsp  «Vasilakis Estate» extra virgin olive oil

bread buns
roasted red peppers
«Goumenisses» melitzanopipernies
very thin zucchini slices
«Yiam» pickled aubergines 

 μωβ ρύζι στο τηγάνι
Χορτοφαγικά μπιφτέκια με καστανό ρύζι κ παντζάρι και μωβ ρύζι στο τηγάνι!

Instructions:
In a blender pulse beetroots until smooth. Then pulse separately mushrooms, onion, garlic, mint, pine nuts. In a bowl combine beetroots puree, brown rice and mushroom mixture, oats, olive oil. Cover with a plastic wrap and put in the fridge for 40 minutes. Bake in preheated oven at 180C for about 15 minutes.

 χορτοφαγικά μπιφτέκια με καστανό ρύζι κ παντζάρι και μωβ ρύζι στο τηγάνι
Χορτοφαγικά μπιφτέκια με καστανό ρύζι κ παντζάρι και μωβ ρύζι στο τηγάνι!

I greased buns with olive oil and baked them for 5 minutes. Then spread 1Tbsp of aubergine mousse, zucchini slices, red pepper and finally put a patty in each bun. I also paired them with «Yiam» pickled aubergines .

 χορτοφαγικά μπιφτέκια με καστανό ρύζι κ παντζάρι και μωβ ρύζι στο τηγάνι
Χορτοφαγικά μπιφτέκια με καστανό ρύζι κ παντζάρι και μωβ ρύζι στο τηγάνι!

Ingredients for the purple rice:
250 gr. beetroot puree
1/2 cup mushrooms
1 ½ cup «Aheloos» brown rice, cooked
7 olives
½ onion
1 garlic clove
1/4 cup mint
1 Tbsp pine nuts
4 Tbsp «Vasilakis Estate» extra virgin olive oil
¾ cup hot water

 χορτοφαγικά μπιφτέκια με καστανό ρύζι κ παντζάρι και μωβ ρύζι στο τηγάνι
Χορτοφαγικά μπιφτέκια με καστανό ρύζι κ παντζάρι και μωβ ρύζι στο τηγάνι!

Instructions:
Finely chop mushrooms, onion, garlic and mint. Slice olives. In a pan heat olive oil. Then sauté onion with garlic and pine nuts. Add mushrooms and cooked rice, stir well. Add beetroot puree, water and olives. When almost ready, sprinkle with chopped mint. Remove from heat when there is no liquid. Enjoy!